Main ingredients: flour, leeks, black fungus, tofu skin, eggs

Applications: salt, monosodium glutamate (MSG), minced ginger, sesame oil

Practice:

1, flour and water and into a moderately soft and hard dough, covered with a damp cloth to wake up for 15 minutes, and then kneaded evenly.

2, leeks washed and drained and chopped, eggs scrambled, tofu skin chopped, black fungus ahead of the water chopped, all the ingredients mixed, and then into the sesame oil and mix well, and then finally add salt, chicken broth, ginger and mix well into the filling.

3, a small piece of dough rolled into a long strip, divided into doses, rolled into a dumpling skin, and then wrapped in dumpling skin filling into a dumpling shape, placed on the curtain.

4. Boil water in a large pot, add the dumplings and cook until they float up, then pull out one with a colander and gently press the dumpling skin with your hand to make them pop up and cook, then you can pull them out and eat them.

Cabbage stuffing: the main ingredients are half a cabbage, six mushrooms, a carrot, a piece of ginger, (the amount of two people, if there are more people can increase the main ingredients).

Methods:

1, first of all, the cabbage chopped with gauze wrapped after squeezing the water, squeezed to make hard also no longer have water flow when good;

2, and then the water will be a good Shiitake mushrooms to remove the hard stems and chopped, the carrot is best to use a fine rub rubbed into a thin wire, but also a little squeeze of water, and then the frying pan put peanut oil two tablespoons of peppercorns, first into the peppercorns 7, 8 pieces of fragrant and then fished out of the use of, and then put the peppercorns, the peppercorns, the pepper, and the pepper, and then the pepper, and then the pepper. The chopped mushrooms into the oil and add a few drops of soy sauce and a little sugar, and then stir-fry a few smell can be out of the pot to be used;

3, the ginger according to taste can be more or less, chopped to be used;

4, the cabbage and carrots in a large container poured into a tablespoon of sesame oil and stirred evenly to make sure that all of the vegetable particles are uniformly coated with a layer of oil, and then put in the fried mushrooms and ginger, salt and a little Then add the sautéed mushrooms and ginger, put salt and a little mushroom seasoning, five-spice powder and mix well to make a pot of soup dumpling filling is ready!

It doesn't matter if the filling gets watery when you're wrapping it up, just raise one side of the pot higher and the water will naturally flow over to the lower side. I always like to make watery dumplings because I'm a good dumpling maker, and when I bite into them after they're cooked, they're really tasty!